Roasted Eggplant With Tahini Yoghurt & Pomegranate
Roasted Eggplant With Tahini Yoghurt & Pomegranate
So simple, delicious and full of flavour. Wow your guests with this vibrant side dish.
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Ingredients
- 4 eggplants medium, halved lengthways
- 1 tablespoon extra virgin olive oil plus extra for drizzling
- 1 teaspoon sea salt
- 125 g halloumi cheese chopped into small cubes (optional)
- 1/4 cup parsley leaves roughly chopped
- 1/4 cup mint leaves roughly chopped
- 1/2 pomegranate seeds removed
- 1/4 cup almonds toasted, roughly chopped
Tahini Yoghurt
- 3 tablespoons greek yoghurt or natural yoghurt
- 1 tablespoon tahini
- 1/2 lemon large, juice squeezed
- 1 tablespoon honey
- pinch sea salt
Instructions
- Preheat the oven to 180°C conventional (160°C fan-forced). Place the eggplants, cut side up, in a casserole dish. Drizzle with the olive oil and sprinkle over the salt. Roast in the oven for 30–35 minutes, until the eggplants are cooked, and the flesh is just soft.
- Meanwhile, to make the tahini yoghurt, mix all the ingredients in a small bowl. Adjust to taste.
- Place a small frying pan over medium heat and drizzle in a little olive oil. Cook the halloumi pieces for about 2–3 minutes on each side, or until golden. Remove and set aside somewhere warm.
- Once the eggplants have cooled, drizzle on the tahini yoghurt. Top with the chopped herbs, pomegranate seeds, toasted almonds and fried halloumi. You can drizzle with a little more honey if it tickles your fancy. Season well.
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